Leek and Potato Soup Recipe

Leek and Potato Soup is not only quick to make but there is something so comforting and warming about it especially during the cold winter months. This is a quick and easy recipe which anyone can make either using homemade vegetable/chicken stock or store bought one. Many say that leek and potato soup originated in Wales and there are also variations of it in Romania and France.

You can pre-make the leek and potato soup and store it in the fridge for 2-3 days or freeze it (without the cream).  Although, I tend not to freeze mine as I do not like the taste of frozen thawed potatoes.  You can serve this with bacon, leftover roasted chicken, chopped chives, croutons or homemade bread. Keep on reading to find out how to make this delicious soup for the soul.

Here’s a short youtube video on how to make Leek and Potato Soup from scratch.

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Here are more recipes for you to try:

Homemade Shepherd’s Pie Recipe

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Leek and Potato Soup Recipe

yeahfoodie Leek and Potato Soup is not only quick to make but there is something so comforting and warming about it especially during the cold winter months. This is a quick… Sides Leek and Potato Soup Recipe Western Print This

Serves: 2 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 40g Butter and a splash of oil
• 3 Leek (white part only)
• 1 Onion
• 2-3 Garlic Pips
• 2 Large Potatoes
• 1/4 - 1/2 cups Cream/Milk
• 400ml Stock
• 2 Bay Leaves
• Salt & Pepper (to taste)

Instructions

1. Add butter and a splash of oil to pan, then add the chopped onions, sliced leek, chopped garlic and stir fry for 5 minutes

2. Next, add the chopped potatoes and stir

3. Add chicken/vegetable stock (use less or more according to how thick you want your soup), bay leaves and simmer in low heat until the potatoes are cooked through

4. Remove the bay leaves and some of the potatoes and leek (if you like some texture in your soup). Then blend using a hand blender/food processor. Season with salt and pepper.

5. Add the potatoes and leek back (if you removed them earlier) into the pot

5. Next add some cream/milk until you get the right consistency (between 1/4 to 1/2 cup). Season with salt and pepper.

6. Serve with croutons and homemade bread.